Research, event series & object design
With Alexander Schultz
In 2015 we started establishing regular “Frydays” at the Stuttgart State Academy of Arts and Design. Inviting students from different cultural backgrounds to share their deep-fried heritage, we’d experience a plethora of delicious, crunchy snacks from all over the planet.
Over the years, we grew more and more frustrated with the prevailing reputation of deep frying, as it’s widely associated with health risks that occur through faulty execution of the process and are mainly based off the negative impacts of excessive indulgence in highly processed commercial junk food.
Over the years, we grew more and more frustrated with the prevailing reputation of deep frying, as it’s widely associated with health risks that occur through faulty execution of the process and are mainly based off the negative impacts of excessive indulgence in highly processed commercial junk food.
We’d rather view the act of deep frying as an universal, delightful aspect of the human species that can be witnessed in cultures of all corners of the world. When it comes to deep fried food, ethnicity, age or class cease to matter – the oil-drizzling goodness unites us all.
Our design proposal encourages a conscious, respect- and joyful consumption of deep fried dishes, embodying a more sophisticated notion of this ancient culinary practice: “Less but batter”.
Our design proposal encourages a conscious, respect- and joyful consumption of deep fried dishes, embodying a more sophisticated notion of this ancient culinary practice: “Less but batter”.
Photos: Lucas Pullirsch-Dussourd, Dominik Schnabelrauch
Generously supported by Hinderer Metalldrückerei